One Bowl Grain-Free Hot Cereal (7 ingredients)

Grain-Free Hot CerealI have been craving oatmeal like mad lately and haven’t been able to enjoy it due to my sensitivity to large quantities of oats. I started to ask my self what it was that I loved so much about oatmeal. First, I like waking up to an easy and comforting breakfast. Second, I love being able to mix and match what I put into my oats – to change up the flavors and textures.

I developed this simple, refined sugar-free, allergy friendly, one-bowl grain-free hot cereal to help me start my day off with a nutritious and satisfying breakfast. It’s ready in minutes and you can top with your favorite toppings.

INGREDIENTS:
3 tablespoons almond meal
1 tablespoon coconut flour
1 teaspoon ground flax-seed
1 teaspoon coconut sugar
1 teaspoon chia seeds
small shake of sea salt (salt enhances the other flavors)
1/8th teaspoon cinnamon

METHOD:
Using a spoon, stir together all the ingredients in a small serving bowl. Add 1/2 cup boiling water, mix and let stand 2-3 minutes. Top with your favorite toppings (or eat as-is) and enjoy!

Larger Batch: If you want to make a larger batch and store ahead for an even quicker breakfast, multiply the ingredients by the number of servings you want and store in an airtight container in the refrigerator. For example, if I want to make enough for eight servings, I would multiply each ingredient by eight.

When you are ready to make your hot cereal. Measure out a lose 1/3 cup (5 tablespoons), add your 1/2 cup boiling water, mix and let stand 2-3 minutes before enjoying.

Chocolate Softies (11 Ingredients)

Gluten Free Chocolate SoftiesHave you ever started trying to make something, only to have it end up as something else? That’s what happened with these cookies. I was trying to develop a recipe for another cookie type and ended up with these soft, fluffy, chocolate cookies. I made them a couple more times just to make sure they were really suppose to come out this soft and yummy. These cookies are no mistake, they are an unexpected surprise.

I’m going to continue to attempt the other cookie I originally intended to make, but there was no way I wasn’t going to share these tasty little gems with you.

INGREDIENTS:
1/2 cup unsalted butter (one stick), room temperature
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 egg, room temperature
1/2 teaspoon gluten-free vanilla extract
1 1/2 cups gluten-free all-purpose flour blend #2 (or Bob’s Red Mill 1-to-1 GF Blend)
1/4 cup cocoa
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt (omit if using salted butter)
1/2 teaspoon xanthan gum

METHOD:
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper; set aside.

In a large mixing bowl beat butter, sugars, egg, and vanilla until well combined and fluffy.

In a separate medium mixing bowl combine flour, cocoa, cinnamon, baking soda, salt and xanthan gum. Add dry ingredients to the wet ingredients and mix until evenly incorporated.

Form the dough into a ball.

For round softies - Roll dough into 1″ balls and place on the parchment paper. Using your hands, flatten to 1/4″ thickness.

For cut out shapes - Place dough ball between two pieces of parchment or wax paper. Using a rolling pin, roll out until approximately 1/4″ thick. Place rolled out dough in the refrigerator for 20 minutes. Remove from the refrigerator and cut into shapes. Repeat until all dough is used. Carefully move shapes to the parchment lined baking sheet.

Bake for 10-12 minutes, or until the edges are firm and the cookies start to brown. Remove from the oven and cool to room temperature. Do not removed the cookies until they cool completely, they may break.

Store in an airtight container at room temperature. Makes 18-24 cookies.

Double Chocolate Dunkers (13 Ingredients)

Double Chocolate DunkersThese are definitely a dunk-in-milk kind of cookie. They are not overly sweet, but they do rub your chocolate-loving taste buds in all the right places. These cookies are crunchy on the outside and soft in the center. You can taste the brown sugar, butter, cocoa, oats, pecans, and of course… the chocolate chips.

This recipe makes 36 delicious chocolatey cookies. If you are nervous to have so many tempting cookies within reach, you can freeze the dough for future baking. Enjoy!

 

INGREDIENTS:
1 cup butter (two sticks), room temperature
1 cup brown sugar, packed
½ cup granulated sugar
2 eggs, room temperature
1 teaspoon gluten-free vanilla extract
2 cups gluten-free all-purpose flour blend #2 (or Bob’s Red Mill 1-to-1 GF Blend)
½ cup gluten-free quick oats
½ cup cocoa
½ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon  xanthan gum
1 cup gluten-free chocolate chips
1 cup pecans, roughly chopped

METHOD:
Preheat oven to 350°F (180°C). Line 2-3 baking sheets with parchment paper; set aside.

In a large mixing bowl beat butter, sugars, egg, and vanilla until well combined and fluffy.

In a separate medium mixing bowl combine flour, quick-oats, cocoa, baking soda, salt and xanthan gum. Add dry ingredients to the wet ingredients and mix until evenly incorporated. Stir in chocolate chips and chopped pecans. Dough will be thick, you may have to work it in with your hands.

Roll 36 dough-balls by hand or use a cookie scoop. Bake 12 cookies at a time for 14-16 minutes, or until the center is set. Store in an airtight container at room temperature.

This post is part of Gluten-Free Wednesdays.

Chocolate Covered Maple Pecan Bites (6 Ingredients)

Chocolate Covered Maple Pecan BitesThese maple pecan bites are dairy-free, gluten-free, grain-free, and egg-free. They are smooth, creamy, and add just the right amount of sweetness to satisfy any craving. They make a great holiday or valentines gift and never go out of season. You can double or triple the batch and freeze them ahead of time for sudden cravings. Enjoy!

 

 

 

INGREDIENTS:Chocolate Covered Maple Pecan Bites

Inside:
6 tablespoons coconut oil, softened
3 tablespoons dairy-free vanilla creamer**
2 tablespoons pure maple syrup
2 cups almond flour
1/2 cup salted pecans, chopped

** If you don’t have dairy-free creamer, use 3 tablespoons of your favorite dairy-free milk + 1/2 teaspoon of gluten-free vanilla extract.

For the chocolate coating-
1 cup (8 oz.) gluten-free dairy-free dark chocolate chips
1 teaspoon coconut oil

Optional Ingredients: course ground sea salt

METHOD:
In a medium mixing bowl, mix 6 tablespoons coconut oil, vanilla creamer, and maple syrup. Stir in the almond flour until all the ingredients are combined. Fold in the pecans. Refrigerate the dough for 30-60 minutes or until firm. Once chilled, roll dough into teaspoon size balls and place on a cookie sheet lined with parchment paper. Place in the freezer while you prepare your chocolate coating.

In a microwave safe dish, melt chocolate and coconut oil, approximately 1 minute. Dip maple pecan balls in chocolate and turn to coat. Place back onto the parchment paper and cover any areas where your fingers touched with chocolate. Repeat until all balls are coated. If desired, sprinkle the tops with sea salt. Refrigerate until firm. Keeps best in an airtight container in the refrigerator. Enjoy!

White Peppermint Cupcakes (12 Ingredients)

Gluten Free Dairy Free White Peppermint CupcakesDecorate the table with gluten-free, dairy-free peppermint cupcakes… fah-la-la-la-lah-la-la-la-lah.

I love the holidays and spending time with family and friends. I like to spread holiday cheer by baking fresh and sweet seasonal treats. These peppermint cupcakes bring everyone holiday cheer and will make just about anyone smile (anyone that loves peppermint that is). These fluffy cupcakes with just the slightest hint of peppermint are topped with a smooth and creamy peppermint frosting. Its peppermint on peppermint. Oh, and did I mention this is an easy one bowl recipe? Enjoy!

 

INGREDIENTS:

For the cupcake-
1 cup granulated sugar
2 large eggs, room temperature
1 1/4 cups all-purpose gluten-free flour (both blends listed work great)
1/4 teaspoon salt
1 3/4 teaspoons gluten-free baking powder
1/2 cup vegetable oil
1/2 cup dairy-free milk (I used almond milk)
2 teaspoons peppermint extract

For the frosting-
1/4 cup dairy-free butter (1 stick), room temperature
1/4 cup palm shortening, room temperature
2 cups powdered sugar
1 teaspoon peppermint extract
2-3 tablespoons dairy-free milk
crushed candy canes for decoration and extra peppermint

METHOD:

For the cake-
Preheat oven to 350°F (180°C). Line a 12-serving cupcake pan with paper liners; set aside.

In a large mixing bowl, beat sugar and eggs with an electric mixer at medium speed for 1 minute. Add flour, salt, baking powder, oil, dairy-free milk and peppermint extract. Continue to beat at medium speed for 1 more minute.

Divide batter among liners, filling 2/3 full (about 1/4 cup of batter per cupcake). Bake for 23-25 minutes until a toothpick comes out clean. Cool completely before frosting.

For the frosting-
In a medium mixing bowl, beat dairy-free butter and palm shortening with an electric mixer until creamy. Add peppermint extract and mix until combined. Beat in 1 cup of powdered sugar at a time, alternating with 1 tablespoon of dairy-free milk.  Add more or less dairy-free milk for desired consistency. Pipe frosting onto each cupcake. Sprinkle with crushed candy cane pieces.  Store in an airtight container at room temperature.

This post is part of Gluten-Free Wednesdays.